Spaghetti Squash Casserole
Created by Luvcookn on July 10, 2013
- Servings: 6
- Prep Time: 25m
- Cook Time: 40m
- Recipe #10051
Ingredients
- 4 pound squash (1 medium spaghetti squash, about 8")
- 1 tablespoon butter
- 1/2 pound fresh mushrooms (sliced)
- 1 large yellow onion (chopped)
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 to 1 teaspoon chili flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces tomatoes (2 medium, chopped)
- 1 cup dry bread crumbs
- 1 cup ricotta cheese
- 1/4 cup minced fresh parsley
- 1/4 cup Parmesan cheese, grated
How to Make
-
Step 1: Slice the squash in half lengthwise and scoop out the seeds.
-
Step 2: Place squash, cut side down, in a baking dish; add 1/2" water and cover tightly with foil.
-
Step 3: Bake at 375F for 20-30 minutes or until easily pierced with a fork or knife.
-
Step 4: Melt butter in a large skillet.
-
Step 5: Add the mushrooms, onion, garlic, basil, oregano, thyme, pepper flakes and salt & pepper; sauté until onion is tender.
-
Step 6: Add tomatoes; cook until most of the liquid has evaporated; set aside.
-
Step 7: Scoop out the squash, separating strands with a fork.
-
Step 8: Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
-
Step 9: Transfer to a greased 2qt baking dish.
-
Step 10: Sprinkle with parmesan cheese.
-
Step 11: Bake, uncovered, at 375F for 40 minutes or until heated through and top is golden brown.
Nutritional Facts
- Serving Size: 1 (459.9 g)
- Calories 311.4
- Total Fat - 15.3 g
- Saturated Fat - 7.1 g
- Cholesterol - 45.5 mg
- Sodium - 463.7 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 4.3 g
- Sugars - 13.3 g
- Protein - 16.9 g
- Calcium - 333.7 mg
- Iron - 2.2 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.4 mg